Swap Ready

Oven Roasted Paleo Indian Spiced Roast Chicken

I used to be intimidated about cooking a whole chicken. Now it’s one of my favorite ways to cook because it is so incredibly easy! All you have to do is find a good combo of spices to rub on the skin and plop the whole bird on a baking tray to cook in the oven. This Indian spice combo is perfect if you like a little kick and is super easy to freeze. I hope you enjoy this Oven Roasted Paleo Indian Spiced Roast Chicken!

Oven Roasted Paleo Indian Spiced Roast Chicken

Author/Source:

Christine @ Onceamonthmom.com

Ingredients:

  • 1/4 cup shallots, diced
  • 1 teaspoon cayenne pepper
  • 4 cloves garlic
  • 1 Tablespoon ginger
  • 1 ounce tomato paste
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 2 Tablespoons coconut aminos
  • 1 teaspoon honey, raw
  • 1 Tablespoons chili powder
  • 2 teaspoons sea salt
  • 3 ounces coconut milk
  • 2 medium limes
  • 2 pound whole chicken

Directions:

Preheat oven to 375°F. Place shallot, cayenne pepper, garlic cloves, ginger, tomato paste, cumin, coriander, coconut aminos, honey, chili powder, sea salt, and coconut milk in a blender or food processor and pulse until a paste forms. Remove innards from chicken and rinse inside and out with water. Pat dry. Rub paste over the outside of chicken. Squeeze lime juice on top and place limes and remaining paste inside chicken. Place chicken on a roasting pan and bake 90 minutes or until thermometer reads 165°F degrees. Remove from oven and let cool 5-10 minutes. Serve and enjoy!

Freezing Directions:

Place shallot, cayenne pepper, garlic cloves, ginger, tomato paste, cumin, coriander, coconut aminos, honey, chili powder, sea salt, coconut milk and limes in a blender or food processor and pulse until a paste forms. Place in a quart freezer bag, label and freeze. Freeze whole chicken or buy fresh for serving day. To serve:  Thaw. Preheat oven to 375°F. Remove innards from chicken and rinse inside and out with water. Pat dry. Rub paste over the outside of chicken and add any remaining paste inside chicken. Place chicken on a roasting pan and bake 90 minutes or until thermometer reads 165°F degrees. Remove from oven and let cool 5-10 minutes. Serve and enjoy!

Servings:

4

**conversion chart image provided by Erik Spiekermann

10 Responses to “Oven Roasted Paleo Indian Spiced Roast Chicken”

  1. Julie says:

    This sounds terrific. Tell me though, is it ground ginger or freshly grated ginger that you are using?

    Thanks.

  2. Jill says:

    What is the oven temperature?

  3. Kim says:

    so if i wanted to use ground ginger, what would the measurement be? still 1 tbs?

  4. Emily says:

    I think there’s a typo – there’s no chicken on the ingredient list! :)

  5. Robyn Bullington says:

    My measurements for each ingredient for my big cooking day are different than these and what I ended up with is a liquid and not a paste. Any suggestions on how to fix.

Leave a Reply

After hitting submit your comment will await moderation.